Chocolate Chip Banana Pumpkin Oatmeal Muffins

This is absolutely a mish-mash recipe. I even had two open on my computer, neither of which I committed to following in any way. One for oatmeal pumpkin muffins and one for banana muffins. Then I mixed them, used applesauce instead of something else, and threw in some chocolate chips. Muffins are great bases for whatever you feel like cooking with or just getting out of your pantry/fridge. Don't be afraid.

At any rate, these ended up being pretty good. I calculated the calories to be around 110 each (without chocolate chips). They were definitely not dry at all, and I love anything with bananas cooked in because they get so sweet and caramely.

I can't totally remember what I did, so here's the recipe for pumpkin oatmeal muffins with my notes:

1 cup flour [possibly I did 1.5 cups but I can't recall - you can always add more if it looks too wet]
1/2 cup white sugar
1 tsp salt
1 tsp pumpkin pie spice (or apple pie spice or cinnamon/nutmeg/cloves/ginger)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1.25 cups pumpkin [I think I used the full 15 oz can]
1/2 cup milk [I don't think I had/used milk, just a self-serving size cup of applesauce]
2 eggs
1/4 cup maple syrup
3/4 cup oats
plus chocolate chips if you're into that
plus sliced bananas if you're into that [I think I used 3?]

Preheat oven to 375 degrees F (190 degrees C). Spray muffin cups with cooking spray or put in liners.

Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined.

Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.